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    Gingersnap Cookies

    Source of Recipe


    List of Ingredients

    1 1/4 cups sugar
    3/4 cup Butter, softened
    1/3 cup molasses
    1 Egg
    2 1/4 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger


    Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses and egg; continue beating until well mixed. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed. Cover; refrigerate 30 minutes.
    Preheat oven to 350F. Shape dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-11 minutes or until set and lightly browned.




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